Quiche Muffin Recipe

A wedge is nice, but a personal petite quiche has a lot going for it, not least the impression that you took the time to prepare something special.

2 (14.1-ounce) packages prepared piecrust rounds

3 ounces pancetta, diced

4 ounces Gruyère cheese, grated

8 large eggs

1⅓ cups milk or heavy cream

2 teaspoons finely chopped flat-leaf parsley, plus more for garnish

Black pepper

Preheat the oven to 350°F. Coat two 12-cup muffin tins with cooking spray.

On a lightly floured surface, roll each piecrust round out to about 10 inches. Using a 3½-inch round cutter or an overturned cup or jar, cut out several rounds from each crust. Press the dough scraps together, roll out again, and cut several more rounds. Repeat until you have 24 rounds. Place a round into each cup of the prepared muffin tins, pressing them into the seams with your fingers to form cups. Put 1 teaspoon of the pancetta and 2 tablespoons of the cheese into each crust.

In a large bowl, whisk together the eggs, milk, and parsley. Divide the egg mixture among the muffin cups; the liquid should almost reach the rim of each cup. Sprinkle pepper on each and bake until the crust is golden and the eggs are set, about 25 minutes. When cool enough to handle, remove the quiches from the tins. Serve at room temperature, garnished with additional parsley.